Cook the cleaned chicken with chilli, turmeric powder and salt. Let it cool. Shred the cooked chicken pieces with your finger. Make sure not to mince it. Chicken filling should have a thread like consistency.

Heat oil in a pan and add the finely chopped onions. When it becomes soft, add ginger, garlic, green chilli and salt. Continue to cook till the raw smell goes, around 2-3 mins. Add coriander leaves, curry leaves and give a stir. Add the shredded chicken and cook for 5-7 mins on low flame, till everything is combined well.

Combine plain flour, wheat flour, salt and oil. Add lukewarm water, gradually and make a soft dough similar to that of chapathi dough. Make gooseberry size balls from the dough.

Roll out each ball into small rounds, just like the pooris. Spread the filling (1-11/2 tbsp) on a rolled out pathiri (roti), leaving half an inch from both the sides. Place another rolled out pathiri on top of this and press together the edges to seal it. Turn the filled pathiri upside down (refer notes for details).

Lift the bottom pathiri and start folding the edges inside, to make a pleated border. Repeat this process till all pathiris are done.

Heat oil for deep frying in a pan. Add stuffed pathiris one by one and fry it till it turns golden brown. Fry pathiris on med-high flame (adjust the heat in between)

Beat the eggs well. Dip the fried pathiris in egg and shallow fry it in a pan. Cook for a few mins, make sure you turn it in between, so that the eggs get cooked on both sides. Serve hot.